Chinese Beef and Broccoli: A One-Pan Takeout Classic

Name: Chinese Beef and Broccoli: A One-Pan Takeout Classic
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb flank steak (or skirt steak, ribeye, or sirloin); 1 tbsp soy sauce; 1 tbsp peanut oil (or vegetable oil); 1 tbsp cornstarch; 1/2 tsp baking soda (optional, for tender beef); 1/2 cup chicken or beef stock; 2 tbsp Shaoxing wine (or dry sherry); 2 tbsp soy sauce (or tamari for gluten-free); 1 tsp dark soy sauce (optional, for color); 2 tsp brown sugar; 1 tbsp cornstarch; 1 head broccoli, cut into florets; 1 tbsp peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 tsp ginger, minced

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I love recreating classic takeout meals at home, and this Chinese Beef and Broccoli is one of my all-time favorites! It's quick, easy, and packed with flavor, making it perfect for a busy weeknight dinner.

Juicy beef, crisp broccoli, and a rich, savory sauce come together beautifully in this dish. Plus, it's healthier than takeout and can be made gluten-free with simple swaps. Let's get cooking!

Why You’ll Love This Recipe

One-Pan Meal – Minimal cleanup, maximum flavor.
Quick and Easy – Ready in 30 minutes or less.
Healthier Than Takeout – Less oil, no MSG, and fresher ingredients.
Versatile – Swap in your favorite veggies or adjust the spice level.

Best Cut of Beef for This Recipe

Flank steak and skirt steak are the best options because they’re flavorful and tender when sliced properly. If you prefer a more tender cut, ribeye or sirloin also work well.

Why is Baking Soda Used in the Marinade?

Baking soda tenderizes the beef by breaking down proteins, a Chinese cooking technique called “velveting.” If using a naturally tender cut like ribeye, you can skip this step.

Ingredients

For the Beef and Marinade:

1 lb flank steak (or skirt steak, ribeye, or sirloin)
1 tablespoon soy sauce
1 tablespoon peanut oil (or vegetable oil)
1 tablespoon cornstarch
½ teaspoon baking soda (optional, for extra tender beef)

For the Sauce:

½ cup chicken or beef stock
2 tablespoon Shaoxing wine (or dry sherry)
2 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon dark soy sauce (adds color, optional)
2 teaspoon brown sugar
1 tablespoon cornstarch

And For the Stir-Fry:

1 head broccoli (cut into bite-sized florets)
1 tablespoon peanut oil (or vegetable oil)
3 garlic cloves, minced
2 teaspoon ginger, minced

How to Cook Chinese Beef and Broccoli

1: Prepare the Beef

Slice the beef against the grain into thin strips.
In a bowl, mix the beef with soy sauce, peanut oil, cornstarch, and baking soda.
Let it marinate for 10-15 minutes while preparing other ingredients.

2: Make the Sauce

In a medium bowl, whisk together chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch.
Set aside.

3: Cook the Broccoli

Add ¼ cup water to a skillet over medium-high heat.
Add broccoli, cover, and steam for 1-2 minutes until just tender.
Transfer to a plate and wipe the pan clean.

4: Stir-Fry the Beef

Heat 1 tablespoon oil in the same skillet over high heat.
Spread beef in a single layer and sear for 30 seconds.
Flip and cook another 30 seconds, then stir-fry for 1 more minute.

5: Add Aromatics and Sauce

Add garlic and ginger, stir-frying for 15 seconds.
Return broccoli to the pan and pour in the sauce.
Stir and cook until the sauce thickens, about 1 minute.
Remove from heat and serve hot with steamed rice.

Franqutly asked question

Can I Use Frozen Broccoli Instead of Fresh?

Yes! If using frozen broccoli, skip the steaming step and add it directly to the pan. Cook for an extra 2-3 minutes until heated through.

Can I Make This Dish Gluten-Free?

Absolutely! Substitute soy sauce with tamari or coconut aminos, and ensure your stock and other ingredients are gluten-free.

How Do I Prevent My Beef from Becoming Tough?

Slice against the grain for the most tender texture.
Don’t overcook – stir-fry over high heat for just 1-2 minutes.
Use the baking soda marinade if using a tougher cut like chuck or round roast.

Can I Make This Recipe Ahead of Time?

Yes! You can marinate the beef and prepare the sauce up to 24 hours in advance. Store separately in the fridge and stir-fry fresh for the best taste.

Related Recipes

Love this dish? Try these other delicious recipes:

Final Thoughts

This Chinese Beef and Broccoli is an easy, flavor-packed meal that’s perfect for a quick dinner. Whether you're meal prepping, cooking for family, or just craving takeout at home, this one-pan stir-fry is a winner!